Dec 20, 2010

Creamed Corn and Peas

Creamed Peas and Corn

I admit, the name is somewhat misleading since I’m not using cream at all. But that’s good, right?

This is my son’s all time favorite side dish. The kid devours it. I’ll often double it so he can have more than one serving when we eat something he’s not too crazy about. Which is basically anything that doesn’t start with the letter P: pasta, pizza or pancake. I use the leftovers to make tuna patties or add it to pot pies.

You can easily add some (cubed) cooked chicken and use it as a pasta sauce or put it in an oven dish, top it with mashed potatoes and cheese, bake it and voila, dinner.

It’s a rather simple and straightforward recipe with a really laid back flavor. Maybe that’s what makes this so good?

Ingredients:

1 large shallot (or 1/2 a small onion)
1/2 red bell pepper
2 tbsp all-purpose flour
2 tbsp butter
1/4 tsp mustard powder
1/2 to 2 cups of milk
1/2 tsp salt
1/8 tsp pepper
1 1/2 cup peas (frozen)
1 1/2 cup corn (drained)
4 tbsp grated parmesan
pinch nutmeg 

Directions:

Chop the shallot.
 Creamed Peas and Corn

Do the same with the bell pepper. Use whatever color you like, but red just makes it all look so bright-colored.
Creamed Peas and Corn

Mix the flour with the mustard powder.
Creamed Peas and Corn

Keep 1 1/2 to 2 cups of milk nearby.
Creamed Peas and Corn

Heat the butter and sauté the shallot and bell pepper for about 4 minutes.
Creamed Peas and Corn

Add the flour, stir well and cook for 2 minutes to neutralize the rawness of the flour. Keep stirring.
Creamed Peas and Corn

Pour in about 1/2 a cup of milk while stirring vigorously.
Creamed Peas and Corn

Bit by bit, you pour in milk until you have a consistency you like. I usually stop at roughly 1 1/2 cup. Don’t make it too thin!
Creamed Peas and Corn

Simmer the sauce for a minute or two.

Season it with 1/2 a tsp salt, a pinch of (freshly grated) nutmeg to taste and about 1/8 tsp pepper.
Creamed Peas and Corn

Stir in the (frozen) peas.
Creamed Peas and Corn

And add the corn as well.
Creamed Peas and Corn

Let it simmer for 5 minutes, until everything is all bubbly warm.

Stir in the grated Parmesan as a finishing touch. I would have used the good stuff, but alas; I didn’t have any. Such is life. Feel free to add some dried sage or thyme as well for a bit of extra flavor.
Creamed Peas and Corn

Seriously, who doesn’t love creamed corn and peas? It looks so cheerful!
Creamed Peas and Corn

Creamed Peas and Corn
Ingredients
    1 large shallot (or 1/2 a small onion)
    1/2 red bell pepper
    2 tbsp all-purpose flour
    2 tbsp butter
    1/4 tsp mustard powder
    1/2 to 2 cups of milk
    1/2 tsp salt
    1/8 tsp pepper
    1 1/2 cup peas (frozen)
    1 1/2 cup corn (drained)
    4 tbsp grated parmesan
    pinch nutmeg
Directions
    Mince the shallot and bell pepper. Mix the flour with the mustard powder.

    Heat the butter and cook the shallot and pepper for 4 minutes. Add the flour, stir well and cook for 2 minutes. Pour in half a cup of milk and stir well. Bit by bit, you pour in milk until you have a consistency you like. Not too thin!

    Simmer the sauce for a minute or two. Season it with 1/2 a tsp salt, a pinch of nutmeg to taste and about 1/8 tsp pepper. Stir in the peas and corn and let it simmer until everything is bubbly hot. Stir in the grated Parmesan.
Meal type: side dish
Servings: 4
Copyright: © kayotickitchen.com
Nov 9, 2010

Country-Style Green Beans

Here’s an oldie. Really old. The photos clearly show it was shot with one of my first cameras. Without a tripod, on a dark winter day with a terrible color balance. Hey, we all gotta start somewhere! (just covering my butt here). I just didn’t have time to reshoot the recipe. Anyway, it’s a special thanksgiving recipe that I made for a guest posting a couple years ago. It wasn’t meant…